Recipe

Spinach Red Pepper And Pasta Soup Recipe


Spinach Red Pepper And Pasta Soup Recipe
The egg adds some extra protein to this soup, but vegans can certainly leave it out and still have good eats!

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Ingredients
  • Spinach Red Pepper And Pasta Soup With Egg Recipe
  • 6 cups chicken or vegetable stock
  • 4 oz small-shaped pasta (fusilli, orecchiette, or farfalle)
  • 2 cups baby spinach
  • 1 bell pepper, seeded/de-ribbed
  • 1 tomato, seeded and roughly chopped
  • 1 egg
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoons fresh cracked black pepper
  • pinch salt

Directions
  1. 1. In 2-3 qt stockpot, bring chicken stock to a boil.
  2. 2. Add pasta, bell pepper, spinach, and garlic. Cook until pasta is tender (7-9 minutes)
  3. 3. Reduce to slow simmer, add tomato.
  4. 4. In seperate bowl, whisk together egg, 2 tablespoons parmesan cheese, black pepper and salt.
  5. 5. Once soup is barely simmering, slowly drizzle egg mixture into liquid, stirring constantly.
  6. 6. Cook for 2 minutes and serve. Garnish with remaining cheese and fresh pepper.

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Comments


Sounds perfect. Adding to my recipes. I'll let you know how it comes out for me. Thanks!


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